Senior Catering Director - Corporate B&I

Compass Group•Boston, MA

34d•$100,000 - $110,000

About The Position

Our Passion is Food!At Bon Appetit Management Company we are committed to two things, great food and outstanding service! At Bon Appetit you won't find our managers referring to a corporate recipe book or our chefs microwaving the lunch special. We do not have standardized recipes or central commissaries, instead, our chefs and managers are expected to stay abreast of current culinary trends and bring cutting edge food into their cafes. We are a restaurant company that operates in contract food service. That means you will have the freedom to be creative, take risks, and truly shine. We are committed to our staff growing, trying new things, and learning all that they can. Our rapid growth and breadth of accounts translates into exciting opportunities for our people!Job SummaryJoin Bon Appétit Management Company—dedicated to Achieving Leadership in the Foodservice Industry—as a Senior Catering Director. We are seeking a proactive leader with an Ownership Mentality who takes initiative, solves problems independently, and delivers superior results without constant direction. You will oversee all internal and external catering functions, managing client relationships to ensure superior quality.

Requirements

Experience: Minimum 5 years of Catering Director or foodservice management experience required. AS degree preferred.
Competencies: Must be an Adaptable & Fast Learner who is comfortable with change and absorbs new information quickly. Requires Strong Communication & Team Fit, with the ability to work well under pressure.
Technical Skills: Proficient in word processing, spreadsheets, and web-based ordering systems.
Requirements: Valid Class C driver's license with a clean motor vehicle record.
Clearance: Must obtain and maintain property access requirements. (Rigorous site background/fingerprint process).

Nice To Haves

Language: Bilingual is preferred but not required.

Responsibilities

Operations & Logistics: Direct the execution of all events (sales, planning, delivery, set-up). Pivot without losing momentum to accommodate last-minute add-ons and changes efficiently.
Team Leadership: Collaborate effectively to support team goals while hiring, training, and evaluating staff. Focus on development through feedback on service techniques and menu presentation.
Financial Management: Track labor and food costs. Maintain Accounts Receivable (invoices under 30 days) and generate weekly variance and revenue reports.
Culinary Partnership: Collaborate with the Chef to create menus meeting sustainability commitments, ensuring standardized portions and superior presentation.
Sales & Growth: Maintain client base while implementing sales programs to solicit new business. Manage open houses and seasonal tastings.
Safety & Compliance: Enforce HACCP procedures, temperature logs, and sanitation standards. Ensure staff utilize required Personal Protective Equipment (PPE).